1 Scotch lamb leg, bone in, approx. 2 kg
8-12 shallots, peeled
2-3 tbsp redcurrant jelly
Sprigs of fresh rosemary or 2 tsp dried
Hints and Tips: Use a wooden spoon to scrape up the rich sediment in the roasting tin. Why not add a small glass of port to the pan juices when making the gravy?
Tuck a few plump cloves of garlic in with the shallots. At the end of cooking, squeeze the cloves like toothpaste to release the softened garlic pulp to the pan juices for the gravy.
Vary the vegetables – replace the shallots with wedges of red onions, yellow peppers, sweet potato or chunky carrots and courgettes.